Anniversary Menu & Pics

The Table

The Table

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The Calla Lilies

 

 

 

 

 

 

 

 

Here it is:

KIM CRAWFORDS UNOAKED CHARDONNAY 2012 NEW ZEALAND

ROASTED GARLIC SHRIMP COCKTAIL

BUTTER LETTUCE/RADICCHIO SLICED APPLE BRIE BITES ROASTED PISTACHIOS DRIZZLED WITH HONEY, BALSAMIC AND SICILIAN OLIVE OIL

14 HANDS VINEYARDS HOT TO TROT RED BLEND 2011 COLUMBIA VALLEY

MUSTARD CRUSTED ROASTED RACK OF LAMB W/TOMATO CHUTNEY

GARLIC & HERB GOAT CHEESE MASHED POTATOES

MEYER LEMON ROASTED ASPARAGUS

TIRAMISU & CHOCOLATE MOUSSE

The Salad

The Salad

The Main Course

The Main Course

The Long Shot

The Long Shot

Nana's Tiramisu

Nana’s Tiramisu

Poppa's Chocolate Mousse

Poppa’s Chocolate Mousse

 

 

 

 

 

 

 

 

 

A few words about the table, Martha Stewart placemats and napkins from her inaugural line @KMart!  I know…who would have ever guessed!  Probably 20 years old already!

The shrimp cocktail service pieces are antique pressed crackle glass sherbets with cookie plates beneath.  Salts are etched w/flower motif.  Napkin rings Onyx Quartz from our first cruise purchased in Jamaica or Cozumel.  Artichoke tea light candles from Crate & Barrel’s Spring 2013 collection.  Water Glasses–last two from set of eight purchased at Anthropologie, they are hand cut, however the cuts were so deep that we broke 6 simply by dropping ice cubes into them!  Working hard to preserve these last  two!  Wine glasses Spiegelau Vino Grande White and Vino Grande Burgundy.  Flatware Community Plate Coronation.  China Studio Nova Bamboo and charger was from our silver rimmed buffet plates.

Had much of the menu on hand, so was happy to make use of those items just adding the fresh Asparagus, Potatoes, Tomatoes and Salad Greens.  And the purchased desserts were last minute decision based on lack of timing!

We had a very enjoyable evening, we frequently go out for our Anniversary but this year realized that at home we can eat leisurely, choose our own playlist and pace the courses to our pleasure, cooking and plating as we went along!  It was quite enjoyable and of course who else to share it with but my best friend, soulmate and the Mother and Grandmother of my Children and Grandsons!

Eat Well….Be Well!

 

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Dinner from the pantry & fridge!

Sorry no pics, just quick description.

Saturday asked Nana to pick up some fresh basil on the way home from work to go into a dish I was creating that ended with good results, not much to brag about really,  Just some toasted orzo, sauteed baby zucchini, roasted cherry tomatoes, shrimp and Feta cheese and of course the basil.  Only needed a little of the bunch of basil, but it was amazingly fresh, bright green and fragrant.

Instantly a plan to make pesto from the rest was formed.  But Sunday night we spent away from home and didn’t get to make the pesto.  Monday revealed the basil held perfectly in the herb drawer of the fridge.

I made the pesto and then changed my mind four times and finally figured out what to do with it, here’s a description of the results:

Boneless, Skinless Chicken Breast halves sliced and pounded out, spread pesto, layer roasted red pepper and sliced provolone.  Rolled up and secured with toothpicks, then brushed with EVOO and rolled in seasoned bread crumb & grated parmesan cheese mixture.  Baked @40 for 30 minutes and our main course was set.

Gathering things from the fridge for the side dish revealed Broccoli florets, Yellow String Beans, and radishes.  Blanched the beans and broccoli and shocked.  Wok heated with olive oil sauteed garlic and chili flakes, tossed in radishes until lightly sauteed, tossed in beans and broccoli and Penzey’s Tuscan Herbs.  Finished with a splash of Champagne Vinegar and served with a plop of Pesto!

Very satisfying meal!

Eat Well…Be Well!

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More Recipe Elevation

In the spirit of elevation I’ve adapted another favorite recipe.   The original was Chicken Thighs with Apples and Almonds.  The “sauce” is made with brown sugar and mustard.

The elevation began with my search for a recipe for pork tenderloin with apples.  I have close to 20 versions in my Mastercook Program and the vast Internet provided another 30 without much trouble searching!  But the only ones calling out to me had additional ingredients that I didn’t have on hand!

And it was time to get cooking!  That’s when I thought of the chicken dish that we haven’t had in a long time.  I had made it recently for a client and I made a mental note to do it at home again, soon.

Here’s the original recipe:

Chicken with Apples and Almonds

Serving Size  : 6
Categories    : Poultry

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
6                     pieces of foil
12                    boneless skinless chicken thighs — or 6 boneless skinless chicken breast halves
1/4      teaspoon  kosher salt
1/8      teaspoon  ground black pepper
3             medium  apples — each cored and cut into 8 wedges
1/2           cup  packed brown sugar
1/4           cup  Dijon mustard
1         tablespoon  flour, all-purpose
1/4           cup  sliced almonds
1/4      teaspoon  Ground cinnamon

Pre-heat oven to 450°F.

Spray foil sheets w/non-stick cooking spray.  Season Chicken with salt and pepper, place two thighs on each foil sheet.  Add 4 apple wedges on top of chicken.

Combine brown sugar, Dijon mustard and flour until well mixed, spread over the top of chicken and apples.

Sprinkle almonds and cinnamon over the chicken and apples.

Seal the foil packets and place on a baking sheet.

Bake in the oven for 20-30 minutes.  Carefully open the packets to let the steam escape and serve one packet per person.

Personally, I prefer the thighs but have successfully pleased clients with the breasts.  For them, since it is being stored for later consumption I recommend bringing the breasts for an hour or so before proceeding with the recipe.  Guarantees a more moist result.

So for the pork tenderloin version I took one large piece of foil placed the seasoned tenderloin in the center, spread the sugar/mustard mixture over the pork and nestled the apple wedges around the pork.  Sprinkled the Almonds and Cinnamon over the top of everything and added a sprinkle of ground ginger for some added spice!

Pork Tenderloin to be sliced!

Pork Tenderloin to be sliced!

I opened the packet and pulled the tenderloin out to slice leaving behind the apples and sauce.  Once it rested I sliced into 1 1/2″ slices, plated and spooned on apples and sauce.   Served with roasted Cauliflower coated with Smoked Paprika and a tossed salad with Ranch Dressing.

Pork Tenderloin w/Apples & Almonds and Roasted Cauliflower!

Pork Tenderloin w/Apples & Almonds and Roasted Cauliflower!

The tenderloin was small and just enough for the two of us, Nana’s comment about her very clean plate was: “Sorry I didn’t like it, please make this again!”  Sarcasm at her best!

For the next go round I might use coarse ground mustard mixed with smooth Dijon to give a little more “bite”.

Eat Well….Be Well!

 

 

 

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